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November 3, 2004Journal of the Science of Food and Agriculture

Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917

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Authors

MDMontserrat DueñasUniversidad de SalamancaDFD. G. DE FERNANDEZInstituto de Fermentaciones IndustrialesTHTeresa HernándezBiochemical Society

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Dueñas et al. (2004) studied this question.

synapsesocial.com/papers/6a7139fb35aa2c282ce28a2bhttps://doi.org/10.1002/jsfa.1924
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